2 Videos | Photo: Beef Jerky Recipe
Ingredients
- 1 1/2 to 2 pounds flank steak
- 2/3 cup Worcestershire sauce
- 2/3 cup soy sauce
- 1 tablespoon honey
- 2 teaspoons freshly ground black pepper
- 2 teaspoons onion powder
- 1 teaspoon liquid smoke
- 1 teaspoon red pepper flakes
- Special Equipment: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords
Directions
Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.
Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.
Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.
Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.
Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.
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By Katarzyna27
Honolulu, HI
on January 25, 2012
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Really great recipe and very easy to do. I used the fan method, set to high instead of medium though, and it turned out wonderful and I would definitely do it again. I'm not sure why everyone is complaining about furnace filters being expensive because they're not. They're not the dollar like Alton said but they are two dollars or less a piece and if you buy them in the packs of three, you can get good deals ( I live in Hawaii so everything here can be expensive because of importing so If I can find them for cheap here then you can find them cheap where you are too. I used Alton's exact recipe this time but it's very adaptable to your taste, so feel free to experiment with the flavors. Also, I recommend getting the leanest piece of flank you can find or trim it very well. Another excellent recipe from Alton, no surprise there.
By CLee3
on January 13, 2012
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Loved the flavor, I added extra red pepper flakes for more heat. I also used a dehydrator and let it dehydrate for about 10 hours rotating the trays about every hour. All the jerky was gone pretty much in a couple days. Everyone loved it. Definitely keeping this and making this more often. Way better than the stuff you buy in stores.
By jonwbyrn
on January 07, 2012
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This s the standard recipe we use to crank out a lot of beef jerky. To reduce the carbs we substitute Splenda for the honey. We do use a box dehydrator instead of the fan.
Simply Excellent!!
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